Shrimp & Avocado Salad

Here is one yummy salad I made for us a few weeks back. So light and refreshing - and I had to seriously refrain myself from licking my plate because the vinaigrette was so tasty!


Shrimp & Avocado Salad
from Simple and Delicious Magazine, May 2010

1 lb. uncooked large shrimp, peeled and deveined
1 small garlic clove, minced
1/2 tsp. chili powder
1/4 tsp. salt
1/4 tsp. ground cumin
2 tsp. olive oil
5 cups hearts of romaine salad mix
1 cup fresh or frozen corn, thawed
1 cup froze peas, thawed
1/2 cup chopped sweet red pepper
1 medium ripe avocado, peeled and thinly sliced

cilantro vinaigrette:
7 tbsp. olive oil
1/4 cup minced fresh cilantro
1/4 cup lime juice
1-1/2 tsp. sugar
1 small garlic clove, minced
1/2 tsp. salt
1/4 tsp. pepper

In a large skillet, cook the shrimp, garlic, chili powder, salt and cumin in oil over medium heat for 3-4 minutes or until shrimp turn pink; set aside.

In a large bowl, combine romaine, corn, peas, and red pepper; divide among four serving plates. Top each with shrimp & avocado. In a small bowl, whisk the vinaigrette ingredients and drizzle over salads.

My First 12k!

That's right, my first race ever! A group of friends (my girls I've known since kindergarden!) ran in Bloomsday this weekend! 50, 661 people crossed the finish line, the biggest turnout since 1996. It was so much fun and so exilerating! Our official time was 1:55 but that included a detour to a friend's house in the neighborhood for a potty break and a medical stop when I totally wiped out at mile 3, haha! I brought my Garmin FR60 along, and I started/stopped it during those two detours and it's time said 1:36.We jogged nearly the entire route, except Doomsday hill. I can't wait to do it again next year, sans the road rash!